TOKU MODERN ASIAN

Name: TOKU MODERN ASIAN
Address: 19575 BISCAYNE BLVD #1109, AVENTURA, FL, 33180, US
Rating: 66.5

19575 BISCAYNE BLVD #1109, AVENTURA, FL 33180

License #2337664

🥡 Chinese ℹ️

66.5 Grade F / 100

Failing Health Score

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Latest inspection

March 27, 2026 · 9 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TOKU MODERN ASIAN in AVENTURA currently holds an InspectFL Health Score of 66.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 64 total violations — 11 critical, 10 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 17, 2024

The latest inspection on March 27, 2026 shows 9 observation rows: no critical rows, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

TOKU MODERN ASIAN has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-38-4] Observed cases of food stored on floor in walk in freezer. Chef moved to shelf.
[14-01-5] Bowl or other container with no handle used to dispense tempura and quinoa. Chef removed.
[14-69-4] Ice buildup in reach-in freezer.
[10-17-4] In-use knife/knives stored in cracks between prep table and reach in cooler in prep area. Chef removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Chef removed.
[35B-02-4] Insect control device installed over food preparation area. Chef removed.
[08B-39-4] Raw avocados and mangos not washed prior to preparation.
[31A-11-4] Observed Handwash sink in prep area used as a dump sink. Advised chef that sink cannot be used for purposes other than handwashing.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of flour and rice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses. Located on stove door.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager increased.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located at outside bar area. Manager added sign.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw duck thawing in standing water. Located in 2 compartment sink.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed raw tuna in same container as cooked crab meat. Located in sushi area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored over cut avocado. Located in reach in cooler sushi station.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw snapper and raw shrimp. Located in reach in cooler kitchen.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked duck hanging in kitchen area at 68F - Cold Holding. As per manager food is kept on time for 4 hours and has been out for about 1 hour. Manager added time.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed out side bar hand washing sink being used as a dump sink. Manager cleaned.

Disposition: Warning Issued
[24-05-4] Clean pots and pans not stored inverted or in a protected manner. Chef inverted.
[12B-07-4] Employee beverage container on a food preparation table. Chef discarded.
[08B-38-4] Food stored on floor. Observed case of raw salmon being stored on floor. Located in production area. Chef moved to shelf.
[14-69-4] Ice buildup in walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[21-04-4] In-use wet wiping towel used under cutting board. Chef removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[25-05-4] Single-service articles improperly stored. Observed case of chop sticks being stored on floor in dry storage area. Chef instructed employee to move to shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in sushi area reach in cooler. Chef rearranged.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice inside hand washing sink in soup area and employee filling pitcher with water from hand washing sink in kitchen area. Advised chef and he coached employee.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator.
[02B-01-5] Observed establishment offering various raw items on menu however menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer Advisory to operator and he posted at host stand. Chef stated that menus are being reprinted adding the consumer Advisory.